Savory Cornmeal Muffins with Buckwheat

These savory cornmeal muffins are what I make when I want something warm and filling for breakfast that isn’t sweet. Ever since going gluten free, I’ve been on the hunt for a good cornmeal muffin recipe that doesn’t rely on wheat flour, and this one with buckwheat has become a favorite. I can’t decide if this is the best cornmeal muffin recipe for a savory breakfast, or my yummy spinach muffins with feta.

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Key Features

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Servings: 12 muffins
Difficulty: Easy
Dietary Labels: Gluten-Free

Why You’ll Love These Cornmeal Muffins

Making cornmeal muffins from scratch is easier than you’d think, no special equipment needed, just a bowl and a fork. These easy cornmeal muffins come together in one bowl, with cornmeal, buckwheat flour and gluten free flour blended for a nice texture. Some people call these cornflour muffins, since cornmeal is simply finely ground corn flour, but either way they taste amazing with a bit of cheese and sesame seeds on top.

You’ll find these cornmeal muffins healthy and filling, thanks to the eggs, yogurt and cheese mixed into the batter. These simple cornmeal muffins are proof that easy recipes can still taste great, no long ingredient list required.

They’re also great crumbled into a bowl of homemade chicken soup on a cold day.

Ingredients Needed

The corn muffins ingredients list is short and simple, nothing fancy needed. That’s the whole ingredients list right there, no special trip to the store required:

• 3 tbsp cornmeal (I use a finely ground cornmeal, but this is up to you)
• 2 tbsp gluten-free flour blend
• 2 tbsp buckwheat flour
• 1 tsp baking powder
• 1 tsp salt
• 300ml (1 1/4 cups) yogurt
• 2 large eggs
• 50ml (3 1/2 tbsp) olive oil
• 50g (1/3 cup) cheese, cubed
• Sesame seeds, for sprinkling (optional)

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Instructions

Preheat the Oven

Preheat the oven to 220°C (425°F) so it’s hot and ready when the batter is done.

Mix the Wet Ingredients

Whisk the eggs with a fork until well combined. Add the yogurt and olive oil, and mix well.

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Adding the Dry Ingredients

Add the cornmeal, gluten-free flour, buckwheat flour, salt and baking powder, and mix until combined. These are simple cornmeal muffins, no fancy technique required, just mix until smooth.

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Fold in the Cheese

Add the cheese and fold gently, so the pieces don’t break apart.

Bake

Pour about 2 tablespoons of batter into each muffin cup, this keeps them mini cornmeal muffins sized and helps them bake evenly. Sprinkle with sesame seeds if using, then bake in the preheated oven for 20-30 minutes, until golden and fully cooked through. Remove from the oven and transfer to a plate to cool.

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Substitutions and Variations

Whether you make corn muffins for breakfast or a snack, these substitutions keep things flexible.

Instead of	Use
Buckwheat flour	More gluten free flour blend
Cheese	Dairy free cheese
Sesame seeds	Poppy seeds or sunflower seeds
Yogurt	Dairy free yogurt

Storage

These corn muffins with cornmeal stay fresh in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. You can also freeze them and reheat in the oven or airfryer. Once you try making cornmeal muffins from scratch, you probably won’t go back to store-bought mixes.

FAQ

Try It Yourself

If you give these easy cornmeal muffins a try, let me know in the comments how they turned out. I’d love to hear if you added your own twist. If you’re looking for the best cornmeal muffin recipe to keep in your rotation, I hope this becomes it.